Candy Cane Ice Cream

Crushed candy canes amass festive flair to creamy homemade ice cream.

The ingredient of Candy Cane Ice Cream

• 4 egg yolks
• 1 2 cup 110g caster sugar
• 3 4 cup 180ml milk
• 300ml thickened cream
• 1 tsp peppermint extract see notes
• 6 candy canes crushed

The Instruction of candy cane ice cream

• using electric beaters stress inflection yolks and sugar until thick and pale place the milk and half the cream in a saucepan and heat to just below boiling point later pour on top of higher than the yolk mixture stirring constantly return to the saucepan later cook stirring for eternity in the same way as a wooden spoon exceeding low heat for 3 4 minutes until the blend coats the back of the spoon transfer to a bowl and move around in peppermint extract cover closely afterward baking paper to prevent a skin from forming cool slightly later chill for 30 minutes
• raise a fuss the unshakable 150ml cream to soft peaks and fold through the custard churn in an ice cream machine according to the manufactureru2019s instructions alternatively pour into a shallow container and put out for 2 hours or until frozen at edges separate from the freezer and beat once electric beaters until smooth return to the container and refreeze repeat 2 times raise a fuss in most of the candy cane reserving some to garnish transfer to a plastic container and put out overnight
• utility scoops of ice cream sprinkled like long lasting candy cane

Nutritions of Candy Cane Ice Cream

calories: 267 919 calories
calories: 16 8 grams fat
calories: 9 9 grams saturated fat
calories: 27 6 grams carbohydrates
calories: 24 grams sugar
calories: n a
calories: 2 9 grams protein
calories: 159 milligrams cholesterol
calories: 33 milligrams sodium
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calories: nutritioninformation